My sister used to throw these together on Friday nights when nobody wanted to cook but everyone was hungry. Try it. She kept a rotation of four combinations: salmon with horseradish and arugula, roasted peppers and mozzarella, fig jam with gorgonzola, and a simple tomato-basil situation. I thought they sounded strange the first time, especially the salmon one. Turned out that was everyone’s favorite. The horseradish cuts through the depth in a way that makes the whole thing feel lighter than it is, and the arugula wilts just slightly from the heat of the flatbread. Now I keep fig jam in my cupboard specifically for this. It takes about fifteen minutes from fridge to table, which is the main point, but each one tastes like you actually thought about it.
How to Make Flatbread Pizza
Don’t overload the toppings
Flatbread is thin and it can’t hold the weight of a loaded pizza. Go light on every layer so the base stays crisp. A few well-placed pieces of mozzarella do more than a pile of it.
Arugula goes on after baking
For the salmon and fig jam versions, add the arugula once the flatbread comes out of the oven. The residual heat wilts it just enough. Baking it in makes it soggy and loses all the peppery bite. 
Fig jam and gorgonzola balance
Use more jam than you think you need and less cheese. The jam needs enough presence to offset the gorgonzola, which gets quite strong when it bakes. Start with small crumbles and add more to taste after the first bite.
Flatbread Pizza
- Total Time: 18 minutes
- Yield: 4 flatbread pizzas (serves 4–8 as a starter) 1x
- Diet: Omnivore, Pescatarian
Description
Four quick & customizable flatbread pizzas—perfect for a weeknight dinner or casual get-together. Get creative with your toppings!
Ingredients
Salmon flatbread:
- 1 tomato-basil flatbread (or naan, or store-bought pizza base)
- 3 tablespoons tartar sauce
- 1 teaspoon prepared horseradish (or to taste)
- 3-4 oz (85-115 g) cooked salmon, flaked
- 1 cup baby arugula
- Juice of 1/4 lemon
Roasted pepper and mozzarella flatbread:
- 1 tomato-basil flatbread
- 3 oz (85 g) fresh mozzarella, sliced
- 1/2 cup roasted red peppers, drained and sliced into strips
- 1/2 cup artichoke hearts (marinated or canned), drained and roughly chopped
- A small handful of fresh basil leaves, torn
Fig and gorgonzola flatbread:
- 1 tomato-basil flatbread
- 3 tablespoons fig jam
- 2 oz (55 g) gorgonzola, crumbled
- 1 cup baby arugula
Margherita flatbread:
- 1 tomato-basil flatbread
- 3 oz (85 g) fresh mozzarella, sliced
- 1 medium tomato, thinly sliced
- A small handful of fresh basil leaves
For all flatbreads:
- 2 tablespoons extra-virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and arrange all four flatbreads in a single layer.
- Salmon flatbread: stir together the tartar sauce and horseradish. Spread a thin layer over the flatbread. Top with the flaked cooked salmon.
- Roasted pepper flatbread: layer the mozzarella slices over the flatbread. Top with the roasted red pepper strips and artichoke hearts.
- Fig and gorgonzola flatbread: spread the fig jam evenly over the flatbread. Crumble the gorgonzola over the top, keeping the pieces small.
- Margherita flatbread: arrange the mozzarella slices and tomato rounds over the flatbread. Scatter over the basil.
- Drizzle all four assembled flatbreads with olive oil and season with a crack of black pepper.
- Bake for 5–8 minutes, until the cheese is melted and the edges are crisp.
- Remove from the oven. Add a squeeze of lemon juice over the salmon flatbread. Scatter arugula over both the salmon and fig-gorgonzola flatbreads while still hot, so it wilts slightly from the residual heat. Add the torn basil to the roasted pepper flatbread.
- Slice and serve immediately.
Notes
Add the arugula after baking, not before — the residual heat wilts it just enough without making it soggy. For the fig and gorgonzola, use more jam than you think you need: it needs to balance the strong cheese.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What kind of flatbread works best for this?
Naan, store-bought pizza flatbreads, or even large pita rounds all work. Choose something sturdy enough to hold toppings without going soggy. Thinner flatbreads will get crispier.
Can I prep these ahead of time?
You can assemble the roasted pepper and fig jam flatbreads up to an hour before baking and refrigerate them. Add the salmon and arugula toppings fresh, right before and after baking.
How do I keep the flatbread from getting soggy?
Bake directly on parchment paper on a baking sheet placed on the lowest oven rack. Keep wet toppings like tartar sauce in a thin layer, and don’t overload with too many ingredients.
